Potato Gnocchi

Method11 steps · about 1 hr 5 min

1. 1

   Step 1: Clean the whole potatoes and leave their skins on. Put them in a large pot with enough cold water to cover. Bring to a boil, then boil until tender, about 30 minutes.

   Boil whole potatoes · 30 minUses 1 kg floury potatoes, unpeeled · Cold water to cover the whole potatoes

2. 2

   Step 2: Check the largest potato with a knife: it should enter the centre easily. Test sparingly so repeated holes do not let water into the potatoes. Continue boiling if still firm.

   Uses Boiled whole potatoes

3. 3

   Step 3: Drain the tender potatoes. Once cool enough to handle, rub or peel off their skins while the potatoes are still warm.

   Uses Tender whole potatoes

4. 4

   Step 4: Pass all the peeled potatoes through a potato ricer while still warm.

   Uses Warm peeled potatoes

5. 5

   Step 5: Tip the 250 g flour onto a clean work surface and add the warm riced potatoes. Begin incorporating the flour into the potatoes, then add the beaten medium egg (1) and salt. Incorporate only the flour the potatoes need.

   Uses Flour from the 250 g stock, only as much as incorporates · Warm riced potatoes · 1 medium egg, beaten · Salt for the dough, to taste

6. 6

   Step 6: Knead the mixture gently until smooth, soft and no longer sticky. Leave any flour that will not incorporate on the surface. If still sticky, work in a little of the remaining flour, then a little extra flour only if needed. Stop as soon as the dough comes together so it stays tender.

   Uses Potato, flour and egg mixture · Further flour from the remaining 250 g stock, only if needed · Extra flour for the dough, only if needed

7. 7

   Step 7: Divide the finished dough into four. Work with each quarter in turn: roll it into a log about 2 cm thick and cut it into pieces about 2 cm long. Repeat until all four quarters are cut.

   Uses Finished potato gnocchi dough

8. 8

   Step 8: Choose smooth or ridged gnocchi. Smooth pieces can go directly to the cooking stage; for ridges, continue with the next stage.

   Uses Cut raw gnocchi pieces

9. 9

   Step 9: For ridged gnocchi only, dust a gnocchi board with a little flour. Roll each piece away from you over the board while pressing with your thumb. Repeat with all the pieces.

   Uses Cut raw gnocchi pieces · Flour for dusting a gnocchi board, only if making ridges

10. 10

    Step 10: Bring a large pot of fresh water to a boil and salt it generously. Add the shaped gnocchi from your chosen route, smooth from stage 7 or ridged from stage 9. Cook until they float to the surface and are cooked through.

    Uses Fresh water for boiling the shaped gnocchi · Salt for the gnocchi cooking water, as needed · All smooth gnocchi, only if that route was chosen · All ridged gnocchi, only if that route was chosen

11. 11

    Step 11: Lift the cooked gnocchi from the water with a slotted spoon. Serve immediately or use them in another dish with a separately prepared sauce of your choice.

    Uses Cooked homemade potato gnocchi